Crab and Shrimp Seafood Bisque – A Creamy Bowl of Luxury

If there’s such a thing as a love letter in soup form, Crab and Shrimp Seafood Bisque would be it. Silky, rich, and brimming with tender seafood, this dish feels like something you’d order at a fine seaside restaurant—but you can make it right in your own kitchen.

The magic lies in layering flavors: buttery aromatics, a splash of wine, and the sweet, delicate bite of crab and shrimp. It’s indulgent, but not fussy—ready in under an hour and perfect for a cozy date night recipe, an elegant dinner party, or simply spoiling yourself on a Tuesday evening.

Think of it as your culinary little black dress—simple enough to pull off without panic, yet sophisticated enough to turn heads (or, in this case, taste buds).

Why You’ll Love This Crab and Shrimp Seafood Bisque

• Velvety texture and deep flavor in every spoonful.

• A seafood bisque that tastes restaurant-quality but is surprisingly easy.

• Ideal for date nights or impressing dinner guests.

• Versatile enough to serve as a starter or main course.

Ingredients

• 3 tbsp (42 g) unsalted butter

• 2 tbsp (30 ml) olive oil

• 1 medium onion, finely chopped (about 150 g)

• 2 cloves garlic, minced (about 6 g)

• 1 stalk celery, finely chopped (50 g)

• 1 small carrot, grated (60 g)

• 3 tbsp (24 g) all-purpose flour

• 3 cups (720 ml) seafood stock or fish broth

• 1 cup (240 ml) heavy cream

• ½ cup (120 ml) dry white wine, or more stock

• 1 cup (170 g) lump crab meat, picked over

• 1 cup (170 g) medium shrimp, peeled & deveined

• ½ tsp (1.5 g) smoked paprika

• ½ tsp (1.5 g) Old Bay seasoning

• ¼ tsp (0.5 g) cayenne, optional

• Fine salt & black pepper, to taste

• Garnish: 2 tbsp (6 g) chopped parsley, pinch paprika, crusty bread or oyster crackers

Instructions

1. In a heavy pot, melt butter with olive oil over medium heat.

2. Add onion, celery, and carrot; cook 5–7 minutes until softened. Stir in garlic for 30 seconds.

3. Sprinkle in flour; cook 2 minutes, stirring constantly, to form a blond roux.

4. Deglaze with wine; simmer 1 minute. Gradually whisk in seafood stock until smooth.

5. Simmer gently, uncovered, for 12–15 minutes. For a silky texture, blend with an immersion blender.

6. Reduce heat to low; stir in cream, paprika, Old Bay, cayenne, salt, and pepper. Do not boil.

7. Add shrimp; simmer 3–4 minutes until pink.

8. Gently fold in crab; warm 1–2 minutes.

9. Adjust thickness with extra stock or cream. Garnish with parsley, paprika, and serve with crusty bread.

Tips for the Best Bisque

• Use fresh or high-quality frozen seafood for the sweetest flavor.

• Blending part (or all) of the base gives that signature velvety texture.

• Don’t boil after adding cream—gentle heat keeps it silky.

• If you like a stronger seafood flavor, simmer shrimp shells in your stock beforehand.

• Serve with warm baguette slices to soak up every last drop.

From My Kitchen to Yours

The first time I made this, I was hosting a small winter dinner party and wanted something that felt decadent without spending the whole night at the stove. The smell of butter, garlic, and seafood simmering away had everyone migrating toward the kitchen.

By the time I ladled the bisque into bowls, my friends were hovering like kids waiting for cookies to come out of the oven. One friend swears it’s the reason she said yes to a second date with her now-husband. I’m not claiming this soup has magical matchmaking powers, but… I’m not not saying that either.

What to Serve with Crab and Shrimp Seafood Bisque

This bisque can stand proudly on its own, but it also pairs beautifully with a crisp green salad, roasted asparagus, or a simple baked potato for a heartier meal. For an elegant dinner, serve it as a starter followed by grilled fish or chicken.

If you’re going for full-on date night vibes, add a glass of chilled white wine, candlelight, and maybe a soft jazz playlist in the background.

How to Store

Cool the bisque completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of cream or stock to loosen the texture.

While you can freeze it, the cream may separate upon thawing—so it’s best enjoyed fresh. If freezing, do so before adding the cream, then stir it in after reheating.

FAQs

Can I make it without wine?

Yes—replace with extra seafood stock.

Can I use imitation crab?

You can, but lump crab meat gives the best flavor and texture.

Is this soup spicy?

Only mildly, from the cayenne. Omit it if you prefer a gentler flavor.

Can I make it ahead?

Yes—prepare up to the point of adding cream and seafood. Reheat, then finish with cream, shrimp, and crab just before serving.

What’s the difference between seafood bisque and chowder?

Bisque is silky and blended; chowder is chunky and often includes potatoes.

Rich, Comforting, and Impressively Easy

This Crab and Shrimp Seafood Bisque is proof that elegance doesn’t have to be complicated. With its creamy texture, gentle spice, and luxurious seafood flavour, it’s the perfect centrepiece for your next cosy dinner or special celebration. One bowl, and you might just have a new signature dish.

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Crab and Shrimp Seafood Bisque

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• Author: Olivia Hartwellen
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A rich, creamy, and indulgent seafood bisque featuring sweet lump crab meat and tender shrimp in a velvety base of butter, aromatics, white wine, and seafood stock. Perfect for elegant dinners, cozy date nights, or special occasions, this luxurious soup comes together in under an hour.

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Ingredients

Scale 1x2x3x

• 3 tbsp (42 g) unsalted butter

• 2 tbsp (30 ml) olive oil

• 1 medium onion, finely chopped (about 150 g)

• 2 cloves garlic, minced (about 6 g)

• 1 stalk celery, finely chopped (50 g)

• 1 small carrot, grated (60 g)

• 3 tbsp (24 g) all-purpose flour

• 3 cups (720 ml) seafood stock or fish broth

• 1 cup (240 ml) heavy cream

• ½ cup (120 ml) dry white wine, or more stock

• 1 cup (170 g) lump crab meat, picked over

• 1 cup (170 g) medium shrimp, peeled & deveined

• ½ tsp (1.5 g) smoked paprika

• ½ tsp (1.5 g) Old Bay seasoning

• ¼ tsp (0.5 g) cayenne, optional

• Fine salt & black pepper, to taste

• Garnish: 2 tbsp (6 g) chopped parsley, pinch paprika, crusty bread or oyster crackers

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Instructions

• In a heavy pot, melt butter with olive oil over medium heat.

• Add onion, celery, and carrot; cook for 5–7 minutes until softened. Stir in garlic for 30 seconds.

• Sprinkle in flour; cook for 2 minutes, stirring constantly, to form a blond roux.

• Deglaze with wine; simmer 1 minute. Gradually whisk in seafood stock until smooth.

• Simmer gently, uncovered, for 12–15 minutes. For a silky texture, blend with an immersion blender.

• Reduce heat to low; stir in cream, paprika, Old Bay, cayenne, salt, and pepper. Do not boil.

• Add shrimp; simmer 3–4 minutes until pink.

• Gently fold in crab; warm for 1–2 minutes.

• Adjust thickness with extra stock or cream if needed. Garnish and serve with crusty bread.

Notes

Use fresh or high-quality frozen seafood for the best flavor.

Blend partially or fully for that signature smooth bisque texture.

Avoid boiling after adding cream to prevent curdling.

Simmer shrimp shells in stock beforehand for a stronger seafood flavor.

Best enjoyed fresh; cream-based bisques can separate when frozen.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: French-American